Boil the potatoes until tender. Keep aside to cool. Peel and pierce through them with a toothpick. Heat 1 cup oil and fry the potatoes on very low heat until they are reddish brown. Stir occasionally while frying. Remove and drain on kitchen towels.

In a pan, add the cardamom, cloves, cinnamon sticks, ginger powder, aniseed powder, bay leaves, garlic, cooked yoghurt, red chilli water, onion paste, and salt. Stir to make a homogenous paste.

Pour in 3 cups water, bring the mixture to the boil and cook for 3 - 4 minutes. Add the potatoes and turmeric powder. Reduce heat to low and cook covered for 5 minutes more. Add the cockscomb flower extract and cook until the oil separates. Mix in the black cumin seeds.